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Griddle Cakes No. 1

Name: Griddle Cakes No. 1
Yield: 2 servings
Ingredients: 2 cups flour; 2 eggs; 1/2 teaspoon salt; 2 tablespoons melted butter; 2 teaspoons baking powder; Milk (about 11/2 cups)

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

667Calories

20 gProtein

107 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories667 kcal

Protein20 g

Carbohydrates107 g

Fiber0 g

Sugars8.8 g

Total Fat19 g

Saturated Fat10 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol51 mg

Sodium1127 mg

Potassium449 mg

Calcium513 mg

Iron7.5 mg

Magnesium57 mg

Phosphorus420 mg

Zinc1.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A151 mcg

Vitamin E0.4 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.6 mg

Folate201 mcg

Choline35 mg

Caffeine0 mg

Water176 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 109. The excerpt below is the record exactly as published.

GRIDDLE CAKES No. 1 2 cups flour 2 eggs 1/2 teaspoon salt 2 tablespoons melted butter 2 teaspoons baking powder Milk (about 11/2 cups)

Cook this with the app: pantry check, scaling, and the assistant.